Jenna Woginrich is a modern-day homesteader. She makes bread, pasta and quiche from scratch, grows her own salad fixings, cans her own sauce, and keeps chickens, sheep and bees.

She taught herself some sustainable living skills, and she’s positive you can, too.

Even if you live in a studio apartment in an urban jungle? Think of it as a “renter’s homestead,” she says.

In her new book, “Made From Scratch,” Woginrich describes her gradual transition from a Wonder Bread consumer and Wal-Mart shopper without a backyard to vegetarian and small farmer. “Just because you won’t be moving out of your apartment anytime soon doesn’t mean you can’t be more self-sufficient,” she says.

Woginrich, who is 26 and lives in Sandgate, Vt., began exploring homesteading in earnest when she lived in Idaho. She found a mentor in a co-worker who owned a farm. That relationship and her own research spurred a “year of learning a more self-reliant way of life.”

Her experiences shaped the advice in her book. Want to start a garden, but don’t own land? Use planters or window boxes, ask your landlord if you can use the roof, or think outside the walls of your building. “There’s a good chance you know someone with an outdoor plot within walking distance of your apartment: small businesses, friends or neighborhoods with yards, courtyards or rooftops,” she says. Thank them by sharing your harvest.

Dreaming of farm-fresh eggs? Join the flock. “Most cities allow hens in open-air spaces if they have a concealed coop and run and you don’t have any roosters to wake the neighbors,” Woginrich says.

In the Capital Region, it depends on where you live. According to city clerks offices, you can keep chickens in Troy, for example, but not in Albany. So check with your municipality before you get your first batch of chicks.

Woginrich will be in the Capital Region on Saturday to promote her book. She spoke with me recently by phone from Manchester, where she works for the outdoor goods seller Orvis (another point she makes in her book: You can take up homesteading and keep your day job).

Q: What inspired your book?

A: I wanted to get involved in homesteading, but the resources I found addressed people who had already made it. There wasn’t anything for completely clueless beginners. My book is meant to be a “I have no idea what I’m doing” starter.

Q: What have you learned?

A: The biggest thing I learned was patience. I also learned to get over a lot of preferences. The most basic: not really minding if I’m wet, or cold, or tired.

My goal is to be a full-fledged farmer, but I sell free-range eggs to co-workers. It’s also saving me a lot of money. I produce and grow a lot of what I eat.

Q: It seems easier to do some of these things if you live on a farm. What if you live in a city?

A: I don’t think location matters. It’s how resourceful you are with what you have. I was able to jump in because I rented a farm, but everything I did in Idaho you could do in Brooklyn.

Q: What suggestions do you have for like-minded people?

A: Learn the basics. Go to your library, or do research online. Try to get involved in a state extension office or a small farm in your area to meet folks who know more. Find a mentor, or take some classes. Then order that first five-pack of chickens and get started.

Jazz, Jenna and Annie

These are a few of her favorite kitchen things:

Cast-iron skillets: “One or two of these can cook nearly everything on a homestead. I bake bread in them, stir-fry garden veggies in them, I even make pies in them. I adore them.” Her favorites are made by Lodge Manufacturing.

Hand-powered tools: “Besides not using unnecessary electricity, hand-powered tools give you more control and slow down the process enough that you can relax while you’re in the kitchen.” Look for mixers, grinders, churns and food choppers at antiques stores and online.

A kitchen radio: “TV is a distraction in the kitchen, but a radio is company.”

High-quality wooden spoons: “Wooden spoons are ideal because, unlike their metal brethren, they don’t burn your hand off when they’ve been sitting in a pot too long, and they won’t scratch the bottom of a pot,” she says.